Amanda's Kitchen Recipe Archive

Vegan Lemon Cheesecake

Vegan
Preparation:  90 minutes including baking
Serves 6 to 8

 
• 2 c. Grape Nuts or similar cereal
• 1/4 c. maple syrup
• 3 T cornstarch
• 3 T soymilk
• 2 x 12oz pkts firm silken tofu
• 1/2 c. sugar
• 1 1/2 T tahini
• 1/2 tsp salt
• 2 - 3 T lemon juice
• 1 tsp vanilla extract
• 2 - 3 T lemon zest
• 1/2 tsp almond extract

 
1. Preheat oven to 350F.
2. Grind the Grape Nuts cereal to fine crumbs in a food processor.
3. Add the maple syrup and mix well.
4. Pour into an oiled 9 inch round cheesecake pan., pressing the mixture to form a crust along the bottom and partway up the side of the pan.

 
5. Blend all remaining ingredients in a food processor until very smooth.
6. Pour into the cooled pie crust.
7. Bake 30 to 45 minutes or until the top is slightly brown.
8. Remove and cool.
9. Serve very chilled.

 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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